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Tasting Notes

From Tealeaves

The blackcurrant in our Cassis Tea has a distinct, sharp taste which makes it suitable for combining with the natural depth of the black tea.

Take a trip down memory lane with our Cassis Tea. The tea’s aromatic essence is coupled with a rich blackcurrant flavour that balances on the edge of the cup, creating an unmistakable wave of nostalgia coloured with rose-tinted spectacles. This tea always reminds one of our founders of his childhood afternoons spent with his grandmother, and we’re sure it will inspire a similar visceral response in you.

Our black aromatic blends, comprised of the highest quality Ceylon black tealeaves, are scented with the essential oils of natural ingredients – in this case, cassis. These oils are added after the leaves have been fully oxidized and dried, complementing the distinctive taste of black tea with their characteristic flavours.

Our Ceylon black tea is made from leaves that have been fully oxidized, producing a hearty, deep, rich flavour in an amber-coloured liquor. It is the oxidation process – that is, oxygen coming into contact with the enzymes in the tealeaves – that creates black tea. Black teas, as a whole, have a fuller and richer flavour than unprocessed green teas.